Side Pannel
Fruit Basket Slush
Ingredients List
- 5 c Water
- 1 3/4 c Sugar
- 1 1/4 lb Size ripe bananas, (3
- -medium) cut into 2-inch
- -chunks
- 6 oz Frozen lemonade concentrate,
- -(1 can) thawed and
- -undiluted
- 6 oz Frozen orange juice
- -concentrate, (1 can) thawed
- -and undiluted
- 3 c Unsweetened pineapple juice,
- -chilled
- 67 2/3 oz Ginger ale, (1 bottle)
- -chilled
- Fresh mint sprigs,
- -(optional)
Directions
Bring 5 cups water and sugar to a boil in a medium saucepan. Reduce heat,
and simmer, uncovered, 5 minutes or until sugar dissolves. Remove from
heat, and let mixture cool.
Combine banana chunks and concentrates in container of an electric blender;
cover and process until mixture is smooth.
Combine sugar mixture, banana mixture, and chilled pineapple juice in a
large container; freeze 8 hours.
Remove container from freezer, and let stand 45 minutes. Place in a large
punch bowl, and add chilled ginger ale. Stir gently until mixture becomes
slushy, breaking up frozen pieces with a spoon. Yield: 5 quarts (serving
size: 1 cup).
Per serving: 669 Calories; 1g Fat (1% calories from fat); 2g Protein; 170g
Carbohydrate; 0mg Cholesterol; 39mg Sodium
NOTES : Make-ahead tip: Make the fruit mixture at least one day or up to
one week before serving, if desired. Pour into glasses, and garnish with
fresh mint sprigs, if desired.
and simmer, uncovered, 5 minutes or until sugar dissolves. Remove from
heat, and let mixture cool.
Combine banana chunks and concentrates in container of an electric blender;
cover and process until mixture is smooth.
Combine sugar mixture, banana mixture, and chilled pineapple juice in a
large container; freeze 8 hours.
Remove container from freezer, and let stand 45 minutes. Place in a large
punch bowl, and add chilled ginger ale. Stir gently until mixture becomes
slushy, breaking up frozen pieces with a spoon. Yield: 5 quarts (serving
size: 1 cup).
Per serving: 669 Calories; 1g Fat (1% calories from fat); 2g Protein; 170g
Carbohydrate; 0mg Cholesterol; 39mg Sodium
NOTES : Make-ahead tip: Make the fruit mixture at least one day or up to
one week before serving, if desired. Pour into glasses, and garnish with
fresh mint sprigs, if desired.
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